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Peppermint Ice Cream

Peppermint Ice Cream Recipe

This Peppermint Ice Cream is a creamy, refreshing treat with a cool minty flavor and crunchy bits of crushed peppermint candies. Made with a rich blend of heavy cream, whole milk, sugar, and a hint of vanilla, this homemade ice cream is both festive and delicious. The base is chilled, churned to perfection, and finished with peppermint candy pieces for extra flavor and texture. Perfect for holidays, summer days, or special occasions, this easy-to-make dessert is a crowd-pleaser that you’ll want to enjoy year-round!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 6 hours 25 minutes
Course Dessert
Cuisine American
Servings 6 People
Calories 301 kcal

Equipment

  • Medium Saucepan:
  • Mixing Bowls:
  • Whisk
  • Measuring Cups & Spoons –
  • Ice Cream Maker
  • Spatula:
  • Strainer (Optional):
  • Airtight Freezer-Safe Container
  • Plastic Wrap or Parchment Paper
  • Rolling Pin or Food Processor

Ingredients
  

Ice Cream Base:

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 4 large egg yolks (optional, for a richer custard-based ice cream)
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 2-3 drops red food coloring (optional, for a festive touch)

Mix-Ins:

  • ½ cup crushed peppermint candies or candy canes

Instructions
 

  • Prepare the Ice Cream Base
    In a medium saucepan, combine heavy cream, whole milk, and sugar over medium heat. Stir until the sugar dissolves completely.
    If using egg yolks, whisk them in a separate bowl. Slowly add ½ cup of the warm cream mixture to the yolks, whisking constantly. Then, pour the egg mixture back into the saucepan and cook on low heat until it thickens (170-175°F / 77-80°C). Remove from heat.
  • Add Flavoring
    Stir in peppermint extract, vanilla extract, and red food coloring (if using). Mix well.
  • Chill the Mixture
    Transfer the mixture to a bowl or airtight container and refrigerate for at least 2-4 hours (or overnight) until fully chilled.
  • Churn the Ice Cream
    Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).In the last 5 minutes of churning, add the crushed peppermint candies.
  • Freeze and Serve
    Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 4 hours until firm.Let it sit at room temperature for a few minutes before scooping. Serve and enjoy!

Notes

  • Use Fresh Dairy: High-quality heavy cream and whole milk ensure a rich and creamy texture. Avoid using low-fat alternatives, as they may result in an icy texture.
  • Chill the Base Properly: Letting the mixture chill for at least 2-4 hours (or overnight) enhances the flavor and ensures a smoother consistency when churning.
  • Don’t Overdo the Peppermint Extract: Peppermint extract is potent—start with 1 teaspoon, taste, and adjust if needed. Too much can make the flavor overwhelming.
  • Add Crushed Candy at the Right Time: Mix in the crushed peppermint candies during the last few minutes of churning to prevent them from dissolving into the ice cream.
  • No Ice Cream Maker? No problem! Pour the chilled mixture into a freezer-safe container, stir every 30 minutes for 3-4 hours to break up ice crystals, and fold in crushed candies before the final freeze.
  • For a Softer Scoop: Let the ice cream sit at room temperature for 5-10 minutes before serving for an easier scoop.
  • Storage Tip: Store ice cream in an airtight container and cover the surface with parchment paper or plastic wrap to prevent freezer burn.
Keyword Peppermint Ice Cream Recipe